Recipe: Lemon Honey Jam and Strawberry Honey Jam

Hi Sandy -- I have about 12-15 recipes for honey jelly, and about the same for various kinds of honey jam. I can't find a common denominator for proportions of honey to use. For example, one peach honey jam calls for 2 cups of peaches and 4 cups of honey, another calls for 6 cups of peaches and 2 cups of honey.

I'll post a couple recipes below, but if you'd like a specific recipe, just let me know. For example, re: honey jam, I have recipes for apricot honey jam, peach honey jam, honey pineapple, honey plum, cherry honey, plain honey jam, etc. Re: jellies, I have recipes for lemon honey jelly, orange honey jelly, mint honey jelly (with dried mint leaves) honey sauterne jelly, honey strawberry, plain honey jelly, etc.

Here are a couple. Please let me know if you want a specific recipe or if you try any of these. Thanks.

Lemon Honey Jelly

3/4 cup lemon juice
2 cups honey
1/2 cup liquid fruit pectin

In a stainless steel or enamel saucepan, combine lemon juice and honey. Bring to full rolling boil. Add pectin, stir vigorously and boil about 2 minutes. Do a jelly test, and when firm enough, ladle into hot, scalded 1/2-pint jars, leaving 1/4-inch headspace and seal. Process for 5 minutes in boiling water bath.
Yield: 2-1/2 pints.

Strawberry Honey Jelly

2 1/2 cups strawberry juice
1 pkg. dry pectin
1 cup honey
2 1/2 cups sugar

Crush strawberries and drain thru jelly bag, without cooking. Measure juice. Add pectin and place over hottest heat. Bring to a full rolling boil. Add honey and sugar. Again, bring to a full boil. Continue boiling for 1/2 minute. Remove from heat. Skim. Pour into sterilized jars and seal. (If not processed in a boiling water bath, store in refrigerator after they are cooled.)